Flourless peanut butter blossoms are one of the easiest holiday cookies to make. They don’t require any chilling time and they really only take 7 ingredients. Typically with gluten-free cookies, you need a gluten-free flour blend – but not with these cookies!
They’re completely flourless and use ingredients you already have on hand. These peanut butter blossoms are a take on my 3-ingredient flourless peanut butter cookies, with a few extra ingredients.
All you have to do is combine the ingredients in a bowl, roll them into balls and dip in granulated sugar. Bake and place a chocolate kiss on top. So easy, yet such a crowd pleaser!
These gluten-free peanut butter blossoms would also be great if you had kids in the kitchen. They really are that simple and the kids would get a kick out of putting the chocolate kisses on top of the cookies as they come out of the oven.
Table of Contents
How do I make these peanut butter blossoms in advance?
If you want to make these flourless peanut butter blossom cookies ahead of time to get ready for the holidays, you’re in luck! There are so many ways to do this!
Refrigerate or Freeze the Dough
You can make the dough ahead of time and roll into balls. Refrigerate the dough up to 3 days or freeze for longer storage – even a few months. When you’re ready to bake, simply roll the peanut butter cookie dough balls in granulated sugar and bake. You may need to add 2-3 minutes to the bake time since the dough will be frozen.
Store Cookies at Room Temperature
How long do peanut butter blossoms stay fresh? Well, these peanut butter chocolate cookies are very easy to store at room temperature. Just place in an airtight container and store 7-10 days at room temperature. Easy peasy!
Freeze Cookies After Baking
Can you freeze peanut butter blossoms after baking? You sure can! Due to their shape with the chocolate kiss on top, these cookies are slightly harder to put nicely in a freezer bag without the tips breaking off, but I promise they’ll still be delicious.
If we aren’t bringing these cookies to a party, we like to keep our flourless peanut butter blossoms in the freezer and eat them as we’re looking for a sweet treat. They’re actually pretty delicious cold. But you could also let them sit out at room temperature for about 10 minutes to left them soften slightly before serving.
How do I make flourless peanut butter blossoms dairy-free?
Well the good news is that the only dairy in this recipe comes from the chocolate kiss. The bad news? I haven’t found a chocolate kiss that doesn’t have dairy in it… YET.
There are a few options for you though if you would like to make these flourless peanut butter blossoms dairy-free. First, you can make your own chocolate kisses at home using chocolate that does not have any dairy in it. Fork and Beans has a great recipe using silicone molds to really make it look like a chocolate kiss!
You can also just place a few dairy-free chocolate chips in the center of the cookies after they come out of the oven. It won’t have the peanut butter blossom look, but the taste will be spot on!
Looking for more gluten-free cookie recipes? Get baking!
- Chewy Ginger Molasses Cookies – Gluten-Free and Vegan
- Gluten-Free Peppermint Hot Chocolate Cookies
- Gluten-Free Cranberry Pistachio Icebox Cookies
Flourless Peanut Butter Blossoms Recipe
If you’re looking for a simple cookie recipe for the holidays, these flourless peanut butter blossoms are the one! Is there anything better than the combination of peanut butter and chocolate? With just 7 simple ingredients, you can have a gluten-free cookie that everyone will love!
Flourless Peanut Butter Blossoms
Ingredients
- 1 1/2 cups creamy peanut butter
- 1 1/4 cup granulated sugar divided
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 24 Hershey's chocolate kisses
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, combine creamy peanut butter, 1 cup of the granulated sugar, egg, vanilla, baking powder and salt and mix thoroughly.
- Portion out dough into 24 pieces, about 1 tablespoon each, and roll into balls.
- Dip the cookie dough balls into the remaining 1/4 cup of granulated sugar and roll until completely covered. Place on baking sheet.
- Bake at 350F for 8-10 minutes, until edges are set. While the cookies are baking, unwrap 24 chocolate kisses.
- Once the cookies are baked, remove from the oven and lightly press a chocolate kiss into the center of each cookie. Let cool for 5 minutes on the baking sheet before removing to a wire cooling rack to cool completely. Let the chocolate harden before serving.
I also made these and posted on my blog. Yours look very yummy.
Thanks Andrea! I just looked at your blog and your peanut butter blossoms look great!
One of my very favorites, and my birthday is comiug up. I wonder if someone will make them for my me…. Hint. I had them the other day, very interesting, they made the base as a shortbread cookie. Different, but good, too.
I love that last photo. Very artistic! Did you get a new camera or have your pictures always been so amazing? 😉
Peanut butter blossoms are some of my favorite cookies. Very classic. Hope you had an amazing Christmas!
Hi it looks amazing. I havent found Hersheys in South Africa. Any possible replacement?
Hi Carmari, Since you’re just placing the chocolate on top of the cookie after it comes out of the oven you can use any type of chocolate candy or a couple of chocolate chips even on top after they come out. Hope this helps!
This looks like a wonderfully simple and delicious recipe. Can I replace the peanut butter with almond or cashew butter?
Made these tonight. Very easy. I made mine GF & DF. Great tips! Thank you. And, absolutely delicious! Going in my favorite file.
Thanks, Wendy! I’m so glad you liked them!
Love these!
Do you use regular creamy peanut butter like Jif, or natural peanut butter?
Hi DJ, I use just a regular creamy peanut butter. I use Skippy typically, just because that’s what we have in our house, but any regular kind where you don’t have to stir in the oil would work. You want it to be a creamy, thick peanut butter rather than runny. Hope this helps!
Do I flatten these with a fork before cooking?
Hi Joan, No – do not flatten before baking. You’ll roll them into balls and then roll into the sugar and then bake them as balls. Once they come out of the oven, you press the chocolate kiss into each one which will press it down and give it that cracked look. Hope this helps!
It appears you used someone else’s recipe and image, and doubled the ingredients; but you forgot to update the quantities in the Instructions?? They are all written out halved. 1 cup sugar, 1/4 cup sugar, 24 Hershey’s Kisses.
Carol – I am really trying to understand here where you are coming from. The ingredients list matches the instruction quantities. These are absolutely my photos and I created this recipe myself and tested it numerous times. I really do not appreciate being accused of using someone else’s photos and recipe. Everything on my blog is created and photographed by me. Please read the recipe card again. I say in the instructions to use 1 cup of sugar in the dough and 1/4 cup of sugar to roll the cookie dough in which is a total of 1 1/4 cups of granulated sugar as stated in the ingredients. In the future, please read carefully before accusing someone of stealing another blogger’s images and recipe. I work really hard on my website.
That’s an odd thing to comment on someone’s blog without any proof… especially when what you’ve said is wholly inaccurate. You should consider changing the name you post under.